Peeled Solo Clove Black Garlic

Basic Info

Model No.: PB

Type: Peeled

Color: Black

Package: 100/150/180/200g

Additional Info

Packaging: PET Bottle,Glass Bottle

Productivity: 300T/year

Brand: Tongxi

Transportation: Ocean,Air

Place of Origin: CHINA

Supply Ability: 300T/year

Certificate: HACCP,HEALTH CERTIFICATE,PHYTOSANITARY CERTIFICATE

Product Description

Thousands of years, but due to its acute odor, it was very difficult for anyone to consume garlic regularly.  Black garlic is garlic that has been aged for a month in a special fermentation process under  heat, where it develops its dark color, softer texture and sweeter taste all naturally without adding any additives and preservatives.  Studies have shown that black garlic has twice the amount of antioxidant as raw garlic. Black garlic is packed with high amounts of s-allylcycteine which helps inhibit cholesterol buildup. Other believed benefits include preventing heart diseases and cancer, boosting immune function and reducing inflammation.

We promise to use only the top-grade organic products as raw materials.

Our products are manufactured under stringent quality control, and our manufacturing facilities are certified to ISO standards and our products are subjected to stringent lab tests for Food Safety.

We will market our products in a manner that is convenient to customers, safe, ecological, and in compliance with food and health science authorities all over the world.

 Tongxi Peeled Black Garlic is  peel them first, and then   fermentation,It's easy to eat.

We know that garlic itself is a very good health food, while the role of black garlic is really amazing. For diabetes, hypertension, high cholesterol, cancer prevention and treatment have a very significant effect.

Black Garlic contains much more SOD (Superoxide Dismutase, and important antioxidant) than regular garlic.

 Black garlic melts in your mouth, with a wonderful texture similar to sweet and sour jelly.

 Does not have a strong garlic smell, and tastes like fruit.

1. Its antioxidation capability is significantly increased, 10 times higher 
than that of raw garlic, while the essential effectiveness of garlic is not 
reduced. Some foreign data indicate that there is a significant antioxidant 
activity of aged garlic extract on sickle red blood cells by reducing the Heinz 
body count.

2. S-arylcysteine that does not exist in raw garlic is generated, 
which is effective for preventing cancers, inhibiting cholesterol, improving 
arterial sclerosis, preventing heart diseases and alzheimers disease, etc.

3. The content of polyphenol is significantly increased, which is effective for 
inhibiting oxidation of cholesterol, inhibiting generation of active oxygen and 
preventing arterial sclerosis.

4. It smells natural garlic itself, but does 
not have intrinsic unpleasant smell of garlic coming out of a persons body with 
his breath after eating garlic.
5. The aged black garlic is obtained as a 
food without any additive only by self-aging. Its a simple and natural 
prescription for better health.

Once you have peeled the clove it is ready to eat.Black Garlic

should have 24 months shelf life if stored in the correct conditions.